Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

Method

Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.

In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.

Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.

About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.

Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

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Comments, questions and tips

Absolutely delicious! Don't worry about any lumps while whisking the first lot of ingredients because they don't appear in the finished product. This is a very rich meal and definitely needs the sharpness of the salad to offset the souffle.
Only advice... Take care when removing from the souffle dishes, because that will determine how "pretty" the final product looks! The souffle dishes recommended are quite big and it's all too easy just to dump on a plate when serving. If you need to impress at a dinner party, attention to detail is definitely required.
All that said, the taste is delicious. If you don't have anything prepared and this is the first time you've made this recipe, make sure you allow plenty of time! This is not a quick recipe - but it's definitely well worth it.

i05wahan

22nd Mar, 2015

Yum! Just made this as a late Mother's Day starter. So simple; love that you can make it ahead of time.
Didn't have 200ml ramekins so made 12 100ml ones and cooked them for 20 mins first time around.
Really great recipe, thank you!

akay123

19th Nov, 2014

Hi, did anybody coat the side of the ramekins with Parmesan cheese before pouring in the mixture? All other cheese souffles require this step, so just checking that we do infact miss this step with this recipe.

harkstar1

26th Nov, 2014

5.05

I didn't do that, they definitely had enough flavor though even without that step

harkstar1

15th Nov, 2014

5.05

I made these on Thursday for a dinner party on Friday. I've never tried soufflés before. Ever mind made them. They were very easy. I made 9 but using an additional half of the ingredients. I also used some 200ml and some 300ml ramekins. They all turned out perfectly. It's a weird process and I was convinced I was doing it wrong but I wasnt. I used half goats cheese and half attire cheddar. These were lovely. Everyone enjoyed them. And so easy to make on the day as I'd done the hard bit the night before. The salad really compliments the soufflé too.

rhapsodyinc

1st Nov, 2014

5.05

I love these and they work without the 'twice baked' part if you want them more risen.

twocatsandus

13th Sep, 2014

5.05

These are my go to dinner party starters. Have just made them for a gathering tonight and being that is only 4 of us, have just had one as my lunch and remembered just how delicious they are. This was my 4th or 5th time of making them and not had a failure yet. They do really need the salad accompaniment as the sharp apple cuts through the creaminess of the souffles perfectly.

kerrynhoward

1st Sep, 2014

5.05

Wonderful. Have never made these before so wasn't sure what they would taste like. But these are great... Everyone in my family had clean plates :-)

etux

18th Jan, 2014

These were a brilliant dinner party starter - easy to do the last stage just before serving, yet everyone was very impressed I managed to do soufflés for so many people! I dropped a star as it's not the prettiest dish and despite buttering the ramekins very thoroughly, they needed cutting out and so looked very rough around the edges.
Note that I tasted this as I turned them out of the ramekins and was very worried - they just tasted like cakey, eggy cheese! But something about leaving them overnight and reheating them with the glaze turned them deliciously creamy and tasty. Disaster averted!

linsfood

8th Jan, 2014

We love these.They turn out perfect every time.You do need to make sure the ramekins are 200ml.or you may get mixture over as I did the first time,if so just have a spare ramekin.

Pages

Following the first bake should the souffles be completely cooled before refrigerating and should they be brought up to room temp before the second bake?

akay123

19th Nov, 2014

Do you coat the side of the ramekins with Parmesan cheese before pouring in the mixture? All other cheese souffles require this step, so just checking that we do infact miss this step with this recipe.

goodfoodteam

5th Dec, 2014

Hi there, thanks for your question. You just need to butter the ramekins well for this recipe.

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